The minimum safe internal cooking temperature for chicken is:

• A. 165°F
• B. 145°F
• C. 155°F
• D. 180°F

Answer: (A)

Poultry safety hinges on reaching a high enough internal temperature to kill harmful bacteria that can be present in the meat. The minimum safe interior temperature for chicken is 165°F, and you verify this with a calibrated thermometer inserted into the thickest part of the meat without touching bone. This temperature quickly and reliably destroys bacteria like Salmonella and Campylobacter throughout the chicken, so it’s safe to eat as soon as the center hits 165°F. While other temperatures are used for different foods or methods—145°F for some beef, pork, and lamb with a rest, 155°F for ground meats, and higher temperatures like 180°F for very well-done poultry—165°F remains the standard minimum for chicken.